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Zheng N, Long M, Zhang Z, Du S, Huang X, Osire T, Xia X. Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37243343 DOI: 10.1080/10408398.2023.2217268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extensively researched in the food industry, enabling the inactivation or activation of different enzymes in future food by altering their molecular structure and active site conformation. Such activation or inactivation of enzymes effectively hinders the spoilage of food and the production of beneficial substances, which is crucial for improving food quality. This paper reviews the mechanism in which high pressure affects the stability and activity of enzymes, concludes the roles of key enzymes in the future food processed using high pressure technologies. Moreover, we discuss the application of modified enzymes based on high pressure, providing insights into the future direction of enzyme evolution under complex food processing conditions (e.g. high temperature, high pressure, high shear, and multiple elements). Finally, we conclude with prospects of high pressure technology and research directions in the future. Although HPP has shown positive effects in improving the future food quality, there is still a pressing need to develop new and effective combined processing methods, upgrade processing modes, and promote sustainable lifestyles.
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Affiliation(s)
- Nan Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Mengfei Long
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zehua Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xinlei Huang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tolbert Osire
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, China
| | - Xiaole Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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Joly V, Brat P, Nigen M, Lebrun M, Maraval I, Ricci J, Nelly F, Servent A. Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar (
Mangifera indica
L.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Victoria Joly
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Pierre Brat
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Michael Nigen
- IATE, Univ Montpellier, CIRAD, INRAE Agro Institute Montpellier France
| | - Marc Lebrun
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Julien Ricci
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Forestier‐Chiron Nelly
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
| | - Adrien Servent
- CIRAD, UMR Qualisud, F‐34398 Montpellier France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon Université de la Réunion Montpellier France
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